Sticky Sesame Cauliflower

• servings: 4 servings
• active time: 20 minutes
• total time: 50 minutes

Ingredients

1 medium Cauliflower, cut into florets

1/3 cup Rice flour

1 tbsp Cornstarch

1 tsp oil

1/2 tsp Garlic powder, optional

1/3 - 1/4 cup Water

1 ½ tbsp Sesame oil

1/4 cup Light soy sauce

1 tbsp Rice wine vinegar

1-2 tbsp Sriracha Sauce (adjust to taste, you add more if you prefer more heat)

1" Fresh ginger, finely minced

4-5 cloves Fresh garlic, finely minced

2-3 tbsp Honey/ maple syrup

1 Tbsp Cornstarch

1/4 cup Water

Sesame seeds, Spring onions, Sliced Chillis

Directions

Cauliflower

Preheat your oven to 200C / 392F. Line a baking tray with foil or parchment paper.

In a small bowl, whisk together the rice flour, cornstarch, oil, garlic powder and water to make a smooth thick mixture.

Coat the cauliflower florets in this mixture and place in a single layer on the prepared baking tray.

Bake for 20-25 minutes at 200 C / 392 F until just done. Don't let the cauliflower overcook. You want to retain the crunchy texture.

Sauce

While the cauliflower is in the oven, combine sesame oil, soy sauce, rice wine vinegar, sriracha sauce, ginger, and garlic in a small saucepan and cook for 5-6 minutes. If using maple syrup, you can add that at this point too.

Whisk cornstarch and water in a small bowl and add it to the simmering sauce.

Cook till the sauce thickens another 2-3 minutes. Take it off the heat and add the honey to the sauce. Taste and adjust for seasoning.

Assembly

Once the cauliflower is ready, toss it in with the sauce. Garnish with sesame seeds, spring onions, and chillis. Serve immediately. Enjoy!